Biotechnology Research International / 2017 / Article / Fig 3

Research Article

Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal

Figure 3

Comparison of different yeast isolates with commercial yeast in presence of sugar. Cell density comparison of different yeast isolates with commercial yeast in presence of glucose and sucrose. The mean difference is significant at 0.02 level when comparing means between DY5 and other strains.

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